Browned butter is a simple ingredient that will enhance the overall flavor of nearly any dish that calls for butter. It is easy to make but requires an eagle eye at the stove since butter can burn easily. Read on or watch our video, How to Brown Butter to learn more.
For best results, keep a close eye while browning butter and use a light-colored, stainless steel saucepan so you can watch the transformation.
What You’ll Need:
- Light-colored, stainless steel 1-quart saucepan
- Unsalted butter
- Whisk or heat resistant spatula
- Heatproof bowl
Steps:
- Based on the amount of brown butter your recipe requires, cut unsalted butter into evenly sized pieces. Add pieces into saucepan and place over medium-high heat.
- Using your whisk or spatula, gently swirl butter around the saucepan to ensure even melting. Watch closely as the color changes from yellow to golden to light brown before your eyes. Continue to stir frequently to ensure even cooking and prevent milk solids (brown flecks) from sticking to your saucepan.
- As soon as the butter is toasty brown and smells nutty, remove the saucepan from heat and transfer the browned butter to a heatproof bowl to cool.
Pro Tips
Once you feel comfortable with the standard steps above, these pro tips will take your brown butter knowledge to the next level.
- Check for doneness: To check if the butter is browned to your liking, while the butter is in the saucepan, clearaway some of the foam and spoon a little of the butter onto a white plate.
- Account for evaporation: Brown butter reduces in volume by 20-25% as water content cooks off.
- Store for later: Browned butter can last one to two weeks in the fridge. It can be stored frozen forup to 3 months in an airtightcontainer.
Practice browning butter by trying our Brown Butter Banana & Pecan Waffles, Brown Butter Rice Cereal Treats or Brown Butter Sheet Cake with Vanilla Buttercream recipes. Share your creations with us on Instagram and Twitter. #BetterYourBake
